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Spice it up with homemade habanero salsa

My friend Belinda makes the best fresh salsa, and it’s so easy! The key to punching in the flavor is roasting the peppers, tomatoes, onions and garlic over a hot flame or in a hot oven, sealing in the deliciousness.

Beli’s Habanero Salsa

(Normally I can’t do a too-spicy salsa, but this one is my favorite even though it makes my eyelids sweat! The difference for me is flavor in addition to heat — as opposed to pure heat with no flavor — and the key is roasting!)

– 3-5 habenero peppers

– about 2-3 lbs of tomatoes (use whatever kind of tomato you like, or mix several types)

– 4-6 cloves of garlic

– 2 white onions

– 1/2 bunch fresh cilantro

– handful of fresh basil

– 1/2 to 3/4 cup extra virgin olive oil

– 1/2 tablespoon boullion (chicken or vegetarian)

– pinch of dried oregano

Coat with olive oil and roast the tomatoes, habaneros, onions and garlic whole in an oven or over a grill. Once everything is charred on all sides, remove the onion and garlic skins (and the stems from the tomatoes and peppers) and blend everything together in a blender. You may need to do this in phases if you have a small blender. Add in the oregano, chopped herbs and boullion, and blend completely.

Oh, my goodness, you’re totally right, I am so sorry! I will edit the post right now to fix the mistake, but you’ll need about 2-3 lbs of tomatoes total. Usually we make this salsa by mixing different types of tomatoes, a couple of large juicy ones as well as a few of the smaller and sweeter tomatoes. Of course you can add more tomatoes if you want more of their flavor, or add fewer tomatoes and more peppers if you want it to be spicier. Thanks for catching that, and I hope everyone loves your gifts (I know I would)!